We’re told that buying seasonal, locally grown produce is the way forward.

It not only reduces the carbon footprint of our food and supports local farmers, but also ensures that we have access to top quality food at the peak of its freshness.

Hampshire is famous for its watercress, particularly the town of Alresford, which claims to be the UK capital of this aquatic salad plant.

The watercress season is upon us and its start was celebrated with the town’s annual watercress festival, which attracted an incredible 10,000 visitors.

During the summer, Alresford watercress regularly travels the short distance to Tesco, Asda and Waitrose stores in the GetHampshire area.

This means its many nutrients have not deteriorated when it hits the shelves, which is just as well as it’s packed full of goodness.

Pound for pound, watercress contains more vitamin C than oranges, more calcium than milk, more iron than spinach and more folate than bananas.

It is also high in potassium, magnesium, vitamins K, B1, B6 and E, and zinc. And it’s full of beta-carotene, the chemical which enables the body to make vitamin A, essential for keeping the immune system, skin and eyes healthy.

If that wasn’t enough, watercress also contains large quantities of antioxidants which mop up the damaging chemicals in the body called free radicals.

There is also evidence to suggest that watercress can protect against cancer. In fact, its health-giving properties have been widely known since the earliest times, and the ancient Greeks used the plant to boost brainpower, give vigour to their soldiers and even as an aphrodisiac.

The reason this wonder-plant packs such a punch is because it is able to draw on a rich nutrient source during its lifecycle, namely the spring water which flows over the gravel beds on which it grows.

At the peak of the growing season, mature watercress requires 5,000 gallons of water per hour per acre — which is a lot of water carrying masses of minerals.

There is little point in having so much goodness if it is all lost during harvesting and production. So to preserve the nutrients, special machines are used to harvest the crop quickly and in bulk, at a rate of three tons an hour.

It is quickly transported to nearby specialised packhouses, where it is washed, chilled and bagged ready for delivery to shops and supermarkets.

Anyone worried about the environment can rest assured that watercress is grown in an ecologically friendly manner, which encourages wildlife such as birds, crayfish and otters, using minimal levels of pesticides, so it seems watercress really is a superfood in every sense of the word.

Tasty ways with a classic ingredient

Watercress has a peppery flavour which is equally delicious raw in salads, or cooked in a variety of hot dishes, both traditional and modern.

And don’t forget the age-old favourites of watercress soup and that classic accompaniment to salmon, watercress sauce.

Try this recipe using watercress:

Mediterranean Stuffed Peppers
Serves 6 as a snack, starter or side dish

Ingredients
25g/1oz brown basmati rice
1 each of red, orange and yellow pepper
1 (85g) bag of watercress, roughly chopped
50g/2oz pitted black olives, chopped
50g/2oz drained sun-dried tomatoes
50g/2oz cheddar cheese, grated

Method
Cook the rice in boiling, salted water for 20 minutes, or according to packet instructions. Drain and allow to cool.

Preheat the oven to 200 deg C/fan 180 deg C/gas mark 6. Cut the peppers in half lengthways, cutting through the stalks. Remove the seeds and discard. Place peppers cut side up in a roasting tin.

Mix the cooked rice, watercress, olives and sun-dried tomatoes together in bowl with half the cheese. Season to taste. Spoon the mixture into the peppers and sprinkle on the remaining cheese.

Bake for 25-30 minutes until the peppers are tender.